| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Cakes, Chocolate, Desserts |
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Bittersweet chocolate; chopped fine |
| 2 |
oz |
Unsweetened chocolate; chopped fine |
| 2 |
|
Sticks unsalted butter |
| 1 |
tb |
Unsalted butter |
| 5 |
lg |
Eggs |
| 7/8 |
c |
Sugar |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Bailey's Irish Cream |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Flour |
| 1 1/4 |
ts |
Baking powder |
| 1 |
tb |
Cocoa |
| 1 |
pn |
Salt |
| 10 |
|
1/2 ounce pieces of bittersweet chocolate |
|
|
Vanilla ice cream |
INSTRUCTIONS
Preheat the oven to 375. In a metal bowl combine the first two chocolates.
In a saucepan, bring the butter to a boil and pour it over the chocolates.
Whisk until the mixture is smooth. In another bowl whisk together eggs,
sugar, Baileys, and vanilla. Add the chocolate mixture to egg mixture and
combine well. Sift dry ingredients over chocolate mixture and combine until
smooth.
Arrange 10 4-inch tart rings sprayed with vegetable oil spray on a baking
sheet lined with parchment paper. Divide the mixture among the rings
smoothing the top and push a piece of bittersweet chocolate into the center
of each one. Bake for 8 to 10 minutes or until the sides of the cake are
formed and the center still appears slightly glossy from being under baked.
Remove the cakes from the rings and serve each one topped with some ice
cream. Serves 10.
Recipe by: Baileys
Posted to TNT - Prodigy's Recipe Exchange Newsletter by kstrand@navix.net
on Nov 7, 1997
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